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Veal Soup

  • Knuckle of veal
  • 3 quarts cold water
  • Salt
  • 1 Tbsp uncooked rice
  • 1 egg yolk
  • 4 ounces cream or milk
  • Piece of butter the size of a hickory nut
Put the veal in the pot with cold water, salt and uncooked rice. Boil slowly, hardly above simmering, for 4 hours, when the liquor should be reduced to half the original quantity. Remove from the fire.

Put the egg yolk into the tureen and stir thoroughly into it the cream or milk. Add the butter. Strain the soup into this, hot to the point of boiling, stirring all the time. Beat it well for a minute.
Submitted by Tess M Jul 3, 2009
15 min 30 min 45 min


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